Double Crust Lemon Pie Ingredients o 1 pastry for a double-crust 9-inch pie o 1 tablespoon cornstarch o 1 1/4 cups sugar o 3 large eggs o 2 tablespoons butter, melted o 1/3 cup fresh lemon juice o 3 tablespoons water o 2 teaspoons freshly grated lemon zest o 1 tablespoon sugar Directions Mix cornstarch with 1 1/4 cups sugar. Beat eggs well in electric mixer. Add sugar and cornstarch mix, melted butter, lemon juice and water. Mix until well blended. Pour into unbaked pie shell. Cover with top crust. Mix lemon peel and 1 tablespoon sugar together and sprinkle over top. Make slit in top of pie for steam to escape. Bake at 400 degrees for 35 minutes or until done. Double Crusted Lemon Pie 1/4 c. cornstarch 1/4 c. water 1 1/2 c. boiling water 1 1/2 c. sugar 2 tbsp. lemon rind 1 tbsp. butter 2 slightly beaten eggs 1/4 c. lemon juice Pastry for 2 crust pie Blend cornstarch and water: add boiling water and cook until thick and clear. Add sugar, lemon rind, and butter. Cool. Stir in eggs and lemon juice. Put in pie shell and cover with top crust: spread with a sprinkle of sugar. Make vents. Bake at 425 degrees for 10 minutes, then at 375 degrees for 30 minutes. I hope to make one of these pies soon. I think I like the second one best as far as baking it that way. Sue

I found this recipe yesterday when looking through some craft sites. Looks so refreshing, a must try. Lemony Lemon Bread This recipe makes two loaves and freezes well, so you can enjoy one when you make it, and enjoy the other loaf at a later date. This bread takes a bit of time to prepare, and requires at least 4 fresh lemons, but it is just as good (maybe better) the next day, so feel free to make it the day before you plan to serve it . ~ For the Lemon Cake ~ 1 1/2 cups cake flour 1 1/2 cups all purpose flour 2 teaspoons baking powder 1/4 teaspoon baking soda 1 teaspoon salt 2 1/4 cups sugar 8 large eggs, at room temperature 1/4 cup grated lemon zest (from about 4 lemons) 1/4 cup fresh lemon juice 2 cups (4 sticks) unsalted butter, melted and cooled 1/2 cup sour cream, at room temperature 2 teaspoons pure vanilla extract ~ For the Lemon Syrup ~ 1/3 cup fresh lemon juice 1/3 cup sugar ~ For the Lemon Glaze ~ 2 cups confectioners' sugar 4-6 Tablespoons fresh lemon juice Making the Lemon Cakes (Recipe yields two 9"x5" loaves) Preheat oven to 350*F. Spray sides and bottom of pans with non-stick cooking spray. Line bottom of pans with parchment paper and spray the paper as well. Sift both flours, baking powder, baking soda and salt together in a medium bowl. Blend the sugar, eggs, lemon zest and lemon juice in the bowl of an electric mixer and mix until combined. Slowly add the melted butter, while mixing. Add sour cream and vanilla and mix until just combined. Use a rubber spatula to fold in the flour mixture, one third at a time, until all the flour is combined. Do not overmix. Divide the batter evenly between the prepared pans. Bake in the center of the oven for 20 minutes, rotate the pans, reduce the oven temperature to 325*F and bake another 30-35 minutes, or until toothpick inserted in the center of the loaf comes out clean. Let cool in the pans for 15 minutes. Meanwhile, make the Lemon Syrup ~ In a small saucepan over medium heat, heat the lemon juice and sugar until the sugar is completely dissolved. Once dissolved, continue to cook for 3 more minutes. Remove from heat and set aside. Line a half sheet pan with parchment paper and invert the baked and (mostly) cooled loaves onto the pan. Use a toothpick to poke holes in the tops and sides of the loaves. Brush the tops and sides of the loaves with the lemon syrup. Let the syrup soak into the cake and brush again. Let the cakes cool completely, at least 30 minutes. (The soaked, but unglazed loaves will keep well, wrapped in two layers of plastic wrap and frozen, for up to 6 weeks.) Make the Lemon Glaze ~ In a small bowl, whisk together the confectioners' sugar and 4 tablespoons of lemon juice. The mixture should be thick but pourable. If the mixture is too stiff, add up to another 2 tablespoons lemon juice (a little at a time) and whisk again. Pour the glaze over the top of each loaf and let it drip down the sides. Let the lemon glaze harden, about 15 minutes, before serving. The glazed loaves will keep for up to 3 days, wrapped well in plastic wrap, at room temperature. Recipe Source ~ Baked, New Frontiers in Baking

The picture of this looks delicious and certainly easy! Even though it's 30 degrees, hot and humid today, I'm posting a roast chicken recipe. It could be done in a pan on the barbecue, come to think of it. Saves heating up the kitchen. Wish I had a barbecue! :) Lemon Garlic Chicken 1 package of chicken thighs & drumsticks (4 thighs & 4 drumsticks) 3 lemons 15 cloves of garlic, peeled Salt & pepper to taste 2 tablespoons fresh thyme leaves Preheat oven to 375 degrees F. In a bowl, add the chicken pieces. Slice the lemons in half and juice them. Add the juice and the lemon rinds to the bowl, along with the garlic, salt, pepper, and thyme. Mix well with your hands, then dump this all in a large baking dish. Bake the chicken for 40-45 minutes, basting every 10 minutes. When the skin gets crispy and the meat is cooked through, it is done.

Thai Spiced Chicken Kabobs (BH&G) 1 small fresh pineapple ( 3 to 3-1/2 lb.) Nonstick cooking spray or cooking oil 1 pound skinless, boneless chicken breast halves, cut into 1-inch pieces 1 recipe Thai Brushing Sauce (see recipe below) 1 tablespoon butter, melted 1 tablespoon packed brown sugar (optional Hot cooked rice (optional) Fresh basil leaves (optional) Whole fresh red chile peppers (optional) Cut off pineapple ends. Halve pineapple lengthwise; cut each half crosswise into 4 slices. Lightly coat pineapple slices with nonstick cooking spray or brush with oil. Set aside. 2 Thread pineapple pieces onto 4 long skewers, leaving 1/4 inch space between pieces. 3 Place skewers on the grill rack directly over medium heat; grill for 7 minutes. Turn skewers; brush with 1/4 cup of the Thai Brushing Sauce. Discard any remaining brushing sauce. Arrange pineapple slices on grill rack directly over medium heat. Grill chicken and pineapple for 6 to 8 minutes or until chicken is no longer pink and pineapple is heated through, turning once. 4 In a small bowl, combine remaining Thai Brushing Sauce, melted butter, and, if desired, brown sugar; serve with chicken and pineapple. If desired, serve with rice; garnish with basil and chile peppers. Makes 4 servings. Thai Brushing Sauce: In a small bowl, combine 2/3 cup sweet-and-sour sauce, 2 tablespoons snipped fresh basil, 1 teaspoon Thai seasoning or five-spice powder, and 1 minced clove garlic. Makes about 3/4 cup. 6 Make-Ahead Directions: Up to 24 hours ahead, prepare Thai Brushing Sauce, cut pineapple into slices, and thread chicken onto skewers. Cover and store separately in refrigerator.